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Decadent Rhubarb Cake with Butter Sauce

A moist and flavorful rhubarb cake topped with a rich butter sauce, perfect for cozy baking days.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups chopped rhubarb Crunchy and tangy.
  • 1 cup granulated sugar Plus a bit more for the rhubarb.
  • 1/2 cup unsalted butter, softened Use the good stuff!
  • 1 cup all-purpose flour Using King Arthur is recommended.
  • 2 large eggs Preferably organic.
  • 1 tsp vanilla extract Homemade if you're feeling ambitious.
  • 1 tsp baking powder
  • 1/2 tsp salt Sea salt if fancy, regular if normal.
  • 1/2 cup buttermilk Regular milk with a squeeze of lemon works in a pinch.
For the Butter Sauce
  • 1/2 cup unsalted butter More butter is always better.
  • 1 cup powdered sugar Sifted if you want it extra smooth.
  • 2 tsp vanilla extract Yes, again!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Mix the rhubarb with 1/2 cup of sugar and set aside.
  3. In another bowl, cream together the butter and remaining sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. In a separate bowl, combine flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with buttermilk, starting and ending with flour.
  6. Gently fold in the rhubarb mixture, being careful not to overmix.
  7. Pour the batter into your prepared cake pan.
Baking
  1. Bake for 30-35 minutes, or until a toothpick comes out clean.
Butter Sauce
  1. While the cake is baking, melt the butter in a saucepan. Stir in the powdered sugar and vanilla until smooth.
Serving
  1. Serve slices of cake warm with the butter sauce drizzled on top.

Notes

Optional: Add walnuts or almonds for extra crunch. Serving suggestion: Pair with vanilla ice cream or whipped cream.